Pickled cucumber, do not directly add salt to kill the water, teach you 3 moves, hot and sour crisp flavor fragrant, put half a year not bad
Cucumber is one of the most popular vegetables in summer, containing sufficient water, vitamin C, minerals, etc. It can be eaten raw, as well as cold, fried, or made into pickles.
When I was a child in the countryside, my mother would always make a jar of pickled cucumbers in the summer, crisp and sour, whether drinking porridge or eating noodles, with a plate of pickled cucumbers, eat especially fragrant. Pickled cucumbers are simple, but not as simple as adding salt directly, otherwise the taste will be too salty to eat, and the taste is not crisp enough.
I have been eating pickled cucumbers for over thirty years, using the method my mother taught me and the same method she used for decades in the countryside, simple and delicious.
Today I'll talk to you about the right way to do pickled cucumbers, learn how to easily make delicious pickled cucumbers at home, crisp texture, taste sour and spicy aroma, preservation time is also particularly long, do once can put half a year, eat as you go.
[Farmhouse Pickled Cucumbers]
Prepare 5 pounds of fresh cucumber, 250 grams of salt, 300 grams of sugar, 500 grams of soy sauce, 200 grams of balsamic vinegar, 10 grams of chicken essence, a handful of green and red peppers, 1 head of garlic cloves, 2 scallions, 1 piece of ginger, peppercorns, star anise, aromatic leaves, and cooking oil.
Wash the cucumber with water, then put it in water and add edible soda to soak it for 10 minutes to remove the pesticide residue. Cut off both ends of the cucumber, then cut into long strips and put them in a basin.
Many people will add salt pickle, although it can kill the water, but the taste is particularly salty, not good and unhealthy. The correct approach is to add sugar marinade, the same can kill water, although the osmotic pressure is smaller than salt, but also the role of freshness, but also neutralize the salt taste of salt, so that the taste is not so salty, very palatable.
Add 100g of sugar to the cucumber sticks, toss well and marinate for 2 hours to allow the water to kill out fully and the texture will become crisp.
2、Make the marinade
Pickled cucumbers are soaked in the juice, so most of the salt is in the juice, cucumbers have less salt, do not worry about eating too much salt, just do not eat too many pickled cucumbers at a time.
Brush the pot clean, boil it dry and add soy sauce and balsamic vinegar, pour in salt, sugar and chicken essence, stir well with a spatula, boil and turn off the heat. When doing pickles, salt can't be put too little, otherwise it can't inhibit bacteria, it will be easy to be bad, the proportion of salt used is between 10%~25%, just the right amount according to the recipe.
3, fried material oil to enhance the flavor
To make the pickled cucumber fragrant, just use the above sauce is not enough, but also need a magic weapon, is the spice oil.
Aren't pickles not allowed to have water and oil? That is talking about raw oil, spice oil is cooked oil that has been heated and does not harbor bacteria. Pour the right amount of oil into the pot, add pepper, star anise, cinnamon, allspice, onion, ginger, garlic, onion, etc., fried until the color is golden brown and then fish out.
Prepare a container for pickling cucumbers, bottles, jars, and altars are fine, but glass or ceramic is recommended, sterilized and dried.
Cucumber pickle water, wrapped in gauze, squeeze dry water, put in a jar, garlic cloves peeled and put in, and then throw a few green and red peppers to increase the flavor, the juice into the container, not over the cucumber can be, and then add a large spoon of high white wine, sealed in the refrigerator or cool and ventilated place to marinate for one night, pickled cucumber is ready.
1, cucumber is not recommended to use salt pickle, replaced by sugar is better, crisp texture, fresh taste, and also not so salty.
2, pickled cucumbers want to taste fragrant, material juice, material oil a can not be missing. The proportion of salt to master, 10% to 25%, less is easy to bad, more is too salty and unhealthy.
3, the container to use glass or ceramic, no raw water no raw oil, but also add a high degree of white wine, the role of corrosion and aroma.
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